A flavorful and tender prime rib roast with a savory herb crust, perfect for special occasions.
Place the prime rib roast in a roasting pan with the bone side down.
Using a roasting rack can help ensure even cooking by allowing air circulation around the roast.
Combine the garlic, thyme, rosemary, olive oil, salt, and pepper in a mixing bowl to create a paste.
Chop the herbs finely to release their full flavor into the paste.
Spread the herb paste evenly over the surface of the roast.
Ensure the paste covers all sides of the roast for maximum flavor.
Secure the roast with kitchen twine to maintain its shape during cooking.
Tying the roast helps it cook evenly and makes for a better presentation.
Let the roast sit at room temperature for 1 hour to take off the chill.
Allowing the roast to warm slightly ensures more even cooking.
Preheat the oven to 500°F (260°C).
A hot oven sears the roast, locking in juices.
Roast the meat in the preheated oven for 20 minutes.
This step creates a flavorful crust on the roast.
Reduce the oven temperature to 325°F (165°C) and continue roasting for 60 to 75 minutes, or until the internal temperature reaches 145°F (63°C) for medium rare.
Use a meat thermometer to check the internal temperature without cutting into the roast.
Remove the roast from the oven and let it rest for 15 minutes before carving.
Resting allows the juices to redistribute, making the meat more tender.
Carve the roast into slices and serve with your favorite sides.
Use a sharp knife for clean, even slices.
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